- 2 tbsp cooking oil
- 6 scallions, white bulbs and green tops chopped and reserved separately
- 2 cloves garlic, minced
- ½ lbs Swiss chard or other greens, tough stems removed, leaves washed well and shredded (about 4 cups)
- 2 10- ounces packages frozen black-eyed peas (about 4 cups)
- 3 c water
- 3 c canned low-sodium chicken broth or homemade stock
- ½ tsp Tabasco sauce
- 1 ¾ tsp salt
- 1 1/2- pounds piece ham, diced
- ¼ tsp fresh-ground black pepper
- 2 tsp red- or white-wine vinegar
In a large pot, heat the oil over moderately low heat. Add the scallion bulbs and garlic and cook, stirring occasionally, for 2 minutes.
Add the Swiss chard, black-eyed peas, water, broth, Tabasco, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the black-eyed peas are tender, about 20 minutes.
Stir the ham into the soup and cook until the ham is warmed through, about 2 minutes. Remove the pot from the heat and stir in the pepper, vinegar, and scallion tops.
Variations: Instead of the Swiss chard, use your own favorite greens. Collard, mustard, kale, or beet greens would each lend its unique flavor to the soup.
Wine Recommendation: This soup has more than enough oomph to partner a rich California Syrah. Spicy blackberry and green-olive flavors, a strong earthy streak, and solid structure are its hallmarks, and all of these will go well here.